I omitted the hot pepper, used canned italian plum tomatoes, that I chopped myself, dried basil and oregano, used fresh onion and red bell pepper, which I also sauted with 2 fresh carrots, and 1 celery stalk, and added a drained & rinsed can of cannellini beans, for some added protein...Perfecto!
Ravioli & Vegetable Soup
From EatingWell: September/October 2009
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.
57 Reviews for Ravioli & Vegetable Soup
This was pretty quick and easy to make, though I found the acidity from the crushed tomatoes almost overwhelming. Next time I'll try adding carrots or even a bay leaf. I REALLY wanted to love this!
Delicious and fast. I used all fresh ingredients (sautéed red onions and red peppers as recommended by others) and it was a giant hit. Easy way to limit our meat intake while still having a hearty meal.
Will definitely make again! I used a chicken and cheese ravioli, and italian-style stewed tomatoes and it was really good. I added 1/2 c. of marinara from a jar because it seemed a little bland and watery, and that did the trick. Next time I might add carrots and/or some white beans.
I agree with Jenn D. about the peppers and onions. Dicing them was a chore, but the soup came out fantastic!! I found frozen peppers that came red/green/yellow so I just used that, no frozen onions, and loved it! Used meat ravioli, added some oregano, and used basil seasoned crushed tomatoes. I had my friend over to try it out and she loved it too! Really fills me up! Definitely will be enjoying the leftovers =)